SALMON AND PESTO WITH RICE
This is a very unique recipe. The salmon in this recipe gets steamed by the water in the rice. I was leery that this would never work, but it did, and everyone wanted it again!
Provided by SSNAGE
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, toss salmon fillets in pesto to coat.
- In a medium saucepan over medium heat, melt butter, and saute shallots until tender. Stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
- Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.
Nutrition Facts : Calories 710.5 calories, Carbohydrate 44.2 g, Cholesterol 122.4 mg, Fat 34.9 g, Fiber 1.4 g, Protein 44.6 g, SaturatedFat 10.2 g, Sodium 778.4 mg, Sugar 1.4 g
TOMATOES STUFFED WITH PESTO RICE
Stuffed with spinach, pesto rice and melting mozzarella, these tomatoes make a speedy veggie supper
Provided by Good Food team
Categories Buffet, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Slice the tops off the tomatoes and set aside. Scoop out the insides with a teaspoon, keeping the tomatoes intact. Discard the tomato flesh, but roughly chop the tomato tops. Heat the rice following pack instructions and tip into a bowl. Mix in the chopped tomato, the pesto, three-quarters of the mozzarella, the spinach and seasoning.
- Spoon the rice mixture into the tomatoes and pack tightly into a casserole dish. Sprinkle with the remaining cheese, drizzle with a little olive oil and bake for 20 mins until soft and bubbling.
Nutrition Facts : Calories 381 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
RISOTTO WITH PESTO AND PEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
- Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
- Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
- Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.
CLASSIC PESTO
Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal
Provided by Good Food team
Categories Condiment, Dinner, Lunch, Main course, Pasta
Time 15m
Yield Makes 250ml
Number Of Ingredients 5
Steps:
- Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
PESTO
Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.
Provided by Ina Garten
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
CHICKEN PESTO AND RICE
I don't really know what to call this because I made it up and it was great! I wanted to come on here and record it so I would remember the magic and hopefully you can to.
Provided by rusted_essence
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- bring 2 c water 3 T butter garlic and onion powder salt and pepper to a boil.
- Add 1 c rice and half medium onion chopped
- Bring to boil cover and simmer 20 minutes.
- Steam carrots seasoning with salt and pepper and dotting with butter.
- Brown Chicken breasts in hot skillet with 3 T butter.
- Salt and Pepper both sides of chicken.
- add onions and cook til chicken is done and onions are transluscent.
- stir pesto with a knife and spread some on each side of the chicken cooking two minutes on each side.
- remove from heat and slice into strips.
- make a bed of rice on a plate position carrots in a pinwheel position chicken on top of the carrots.
- garnish the mound with onions and feta.
- Enjoy!
Nutrition Facts : Calories 1175.8, Fat 60.9, SaturatedFat 33.3, Cholesterol 214.9, Sodium 2243.2, Carbohydrate 116.2, Fiber 9.6, Sugar 13.9, Protein 43.6
PESTO CHICKEN AND RICE
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel and cook, stirring frequently, until it begins to become translucent, 3 to 4 minutes. Add the chicken and season with salt and pepper. Add the shallots and continue to cook until the chicken is browned on all sides, about 3 minutes.
- Add the rice and cook, stirring, until it is toasted, about 2 minutes.
- Stir in the broth and bring the mixture to a boil. Reduce the heat so the broth simmers; cover the skillet and simmer until the rice is tender, 15 to 20 minutes.
- Bring a medium saucepan of water to a roaring boil.
- Meanwhile, fill a small bowl with ice water. Set aside.
- Cook the pine nuts in a medium skillet over medium heat, shaking frequently, until lightly toasted, 3 to 5 minutes. Keep an eye on them, as they can burn quickly.
- When the water is boiling, add a handful of salt (you want the water as salty as the ocean), then add the basil leaves. Use a slotted spoon, small strainer or spider to press down the leaves, making sure they're fully submerged in the water. Count to five, remove the leaves with the slotted spoon and immediately plunge them into the ice water for 1 to 2 minutes.
- Remove the basil from the ice water and squeeze out excess water.
- Put the toasted pine nuts in a food processor. (If you don't have a food processor, a blender is fine.) Pulse to chop the nuts. Add the garlic and basil and pulse. Once a creamy, green paste forms, with the motor running, slowly pour in the remaining 1/2 cup of olive oil, processing until the oil is fully incorporated. Transfer the paste to a medium bowl and fold in 1 cup of the Parmesan with a rubber spatula. Season with salt and pepper. Set aside.
- Remove the skillet from the heat and stir in the pesto and butter, if using. Serve the chicken and rice topped with fresh basil and the remaining 1/2 cup Parmesan.
LEMON PESTO RICE
Make and share this Lemon Pesto Rice recipe from Food.com.
Provided by gailanng
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 2- to 3-quart pan, bring water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes.
- Turn off heat and let sit 5 minutes. Stir in pesto and 1 1/2 teaspoons lemon zest.
- Garnish with chopped tomatoes.
Nutrition Facts : Calories 257, Fat 0.4, SaturatedFat 0.1, Sodium 300, Carbohydrate 56.8, Fiber 2, Protein 4.7
ONE-POT PESTO CHICKEN AND RICE
One-pot, no chopping veggies, and done in about 35 minutes. This One-Pot Pesto Chicken and Rice is the perfect idea if you're short on dinner prep time.
Provided by Danielle
Categories Mains
Time 35m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a deep non-stick skillet or Dutch oven over medium high heat. Add chicken thighs to the hot pan and season with salt and pepper. Cook for 4-5 minutes or until browning on the bottom. Flip thighs and continue cooking for another 3-4 minutes or until just browned. Remove from heat and set aside (the chicken thighs may not yet be fully cooked at this point).
- Reduce heat to medium and add 1 tablespoon additional oil to the same pan. Add minced garlic and cook for about 30 seconds, then add green beans and mushrooms. Cook for 3-4 minutes, stirring occasionally.
- Add broth to the pan. Let it come to a low boil and then reduce heat to low. Add rice and stir until all rice is fully saturated in liquid. Return chicken to the pan, cover, and let cook over low heat for 20 minutes.
- After 20 minutes, the rice should be fully cooked and very little liquid should remain in the pan. Remove the chicken, cut it up into bite sized pieces, and return it to the pan, along with the peas and pesto. Stir until well mixed and serve immediately. Store for up to 4 days in airtight containers.
Nutrition Facts : ServingSize about 2 cups, Calories 514 calories, Fat 29g, Carbohydrate 29g, Protein 36g
TEXAS PESTO SHRIMP OVER RICE
Steps:
- Peel shrimp; devein, if desired. Set aside.
- Process cilantro, next 9 ingredients, and 3 tablespoons olive oil in a food processor until smooth.
- Saute shrimp in remaining 1 tablespoon hot olive oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Pour cilantro mixture over shrimp, stirring well. Serve shrimp mixture over hot cooked rice.
PESTO RICE WITH PINE NUTS
This is a quick and easy side dish that tastes delicious. The pine nuts give a wonderful flavour and texture.
Provided by Shuzbud
Categories Long Grain Rice
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
- When the rice is fully cooked, remove from the heat.
- Add the pesto sauce, pine nuts and parmesan cheese. Stir to mix well.
- If the rice has had a chance to cool at all, you may wish to reheat it at this point- the rice should be hot enough for the mozzarella to melt slightly.
- Serve onto plates and top with the grated mozzarella if desired.
- Enjoy!
Nutrition Facts : Calories 612.5, Fat 25.6, SaturatedFat 2.9, Cholesterol 4.4, Sodium 97.4, Carbohydrate 83.9, Fiber 6.7, Sugar 1.6, Protein 15.7
PESTO RISOTTO
Creamy Pesto Risotto made with arborio rice, chicken stock and basil pesto. This dish takes less than 40 minutes to make!
Provided by Kelley Simmons
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Add oil to a medium skillet. Add rice and toast until lightly golden brown about 2 minutes.
- Pour in wine and cook for 1-2 minutes or until most of the wine is absorbed.
- Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.
- Add in butter and stir until melted.
- Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.
Nutrition Facts : Calories 556 kcal, Carbohydrate 44 g, Protein 7 g, Fat 40 g, SaturatedFat 5 g, Cholesterol 2 mg, Sodium 903 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PESTO RICE
Make and share this Pesto Rice recipe from Food.com.
Provided by Rita1652
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place all in a rice cooker cover rice with water. Submerged 1 inch. Press start and relax till done.
- Alternate Method of cooking:.
- Or cook stove top adding 2 cups water to all ingredients.
- Bring to boil and lower to simmer cover and cook for 20 minutes.
- Fluff with fork and enjoy.
- Garnish with pine nuts and basil.
Nutrition Facts : Calories 174.5, Fat 0.3, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 38.5, Fiber 1.5, Sugar 0.5, Protein 3.3
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
PESTO RICE
This is a tasty, cheesy way to serve rice. It's best in the summer, served with fresh tomatoes and a crusty baguette.
Provided by hisfavoritemavis
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring the rice to a boil. Reduce heat and simmer, covered, for 45 minutes.
- Blend the other ingredients in a food processor to make a pesto sauce.
- Add to the rice.
- Serve with lots of fresh tomatoes to make up for the "death by cheese and olive oil" sensation. If it needs made up for, that is. I kind of like it.
Nutrition Facts : Calories 664.7, Fat 43.8, SaturatedFat 7.4, Cholesterol 16.5, Sodium 300.4, Carbohydrate 53.4, Fiber 6, Sugar 5, Protein 20.6
DELIA SMITH'S PESTO RICE
Simple, elegant, delicious and beautiful pesto rice with the creamy and chewy texture of risotto without the trouble of the usual reduction-based method of cooking risottos
Provided by Lisa Turner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Once the ingredients are prepared, heat the vegetable stock over low-medium heat in a medium saucepan, being careful not to bring to a boil. If it does start boiling, turn down the heat slightly and remove the pan from the burner for a few moments.
- In the meantime, make the pesto by putting the basil, pine nuts, garlic, salt and olive oil into a food processor or blender and purée until smooth. Transfer to a bowl and stir in the grated Parmesan cheese.
- Take a few spoonfuls of the pesto and stir into the rice to coat all the grains. When the vegetable stock is hot but not boiling, pour the coated rice into the saucepan and stir in the salt. Turn up the heat on the stove. As soon as the rice and stock begin to boil, cover with a lid and turn down the heat to low. Cook for exactly 20 minutes.
- Once the rice is cooked, transfer it to a serving bowl. Add the remaining pesto, lemon juice, olive oil and fresh ground black pepper to taste, and combine by stirring gently.
- If serving warm, scatter the garnish ingredients over the top and serve. If cold, add the garnishes just before serving
ROAST TURKEY WITH PESTO-RICE STUFFING
Provided by James Beard
Categories Herb Rice turkey Roast Thanksgiving Bacon Pine Nut Fall House & Garden
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Toss the rice with the pesto and pine nuts and stuff the bird lightly. Close the vent and truss the bird. Rub well with olive oil. Place the turkey on its side on a rack in a roasting pan. Cover with slices of bacon and roast at 325° for 1 hour. Turn on other side and roast for another hour. Turn the bird on its back and roast with bacon covering the breast and legs until the bird is tender and done. Baste from time to time.
- This delicious dish is enhanced by a rich cream sauce made with turkey broth. Accompany it with grilled tomatoes, crisp French bread and a lusty red wine - a Châteauneuf-du-Pape or Gigondas. Follow with fresh fruit and a good dessert cheese.
PESTO CHICKEN WITH RICE
minimal effort, good food.
Provided by burtonge96
Time 1h25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 200C
- Fry the chicken in a pan with a small amount of oil or butter for 10mins
- Grease a shallow oven dish. Scatter the chopped onions, mushrooms and rice in the dish and nestle the chicken in the mix.
- Mix the pesto in the boiling chicken stock and pour into the dish
- Place the chicken and rice in the oven d remove in 1 hour
More about "pesto rice food"
PESTO RICE {EASY & HEALTHY} - HINT OF HEALTHY
From hintofhealthy.com
Cuisine MediterraneanCategory Dinner, Side DishServings 6Calories 198 per serving
- Add all the ingredients to a pot. Cover with a lid, and bring it to a boil on medium high heat, then reduce it down to a simmer on very low heat.
- Leave the rice to simmer gently for about 10 minutes. The water will now have completely absorbed. Remove the rice from the heat, but leave it covered with the lid for another 3-5 minutes.
PESTO RICE SALAD | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine GeneralEstimated Reading Time 2 minsServings 4
26 RECIPES THAT START WITH PESTO - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 8 mins
- Classic Basil Pesto Sauce. Here's a go-to recipe for classic basil pesto sauce that you'll use again and again. Fresh basil leaves, garlic, pine nuts, olive oil, and aged hard cheese are blended to create a crowd-pleasing sauce that makes a beautiful accompaniment to pastas, fresh fish, roast chicken, grilled meat, and vegetables.
- Vegan Pesto Sauce. Do you adore pesto but are committed to a vegan diet? This simple vegan pesto recipe—without cheese—tastes surprisingly like the real thing!
- Chicken and Pasta With Lemon Pesto. Chicken and pasta with lemon pesto is an easy and elegant main dish recipe perfect for entertaining. Fresh lemon juice and zingy grated lemon zest, plus some cream, add that special something to store-bought pesto sauce, to make it taste homemade and bring out all the flavors in this elegant main dish meal.
- Breakfast Grilled Cheese With Arugula Pesto. Grilled cheese for breakfast? Who wouldn't want to enjoy this grilled cheese sandwich in the morning, when it's filled with soft eggs, savory pesto, and fresh crunchy greens!
- Tilapia With Spinach Pecan Pesto. Here's a beautiful fish dinner recipe that's quick and easy to make in about 30 minutes. It's simple enough to make for your lucky family at weeknight dinners but elegant enough to have the starring role at your dinner parties.
- Chicken Provencal Wrap. Bring this French-inspired sandwich wrap in your brown bag lunch to brighten your workday, or make a whole bunch for your next picnic.
- Vegetarian Pesto Pizza With Feta Cheese. This vegetarian pesto pizza recipe uses pesto instead of tomato sauce. Topped with salty feta cheese, tangy artichokes, and Kalamata olives, this veggie pizza delivers a mouthful of Mediterranean and Greek tastes that go perfectly with baked pizza dough.
- Warm Oven Brie With Pesto. Soft, rich Brie cheese smothered with a quick homemade pesto sauce is the type of appetizer you should only make when company is coming, or you'll end up eating the whole thing yourself!
- Garden Pasta Salad With Rotini. This tasty garden pasta salad is made with prepared pesto and loaded with freshly chopped vegetables, for a flavorful side dish that takes little time to make.
- Shrimp and Fresh Pesto Pasta. This shrimp and pasta recipe includes a pesto made with Pecorino Romano and Parmesan cheeses. It's a delightful complement to the lightly fried shrimp and cherry tomatoes.
PESTO BROCCOLI RICE - MY SEQUINED LIFE
From mysequinedlife.com
5/5 (2)Total Time 21 minsCategory Side DishCalories 167 per serving
- Cut florets from the head of broccoli and place in the bowl of a food processor. Pulse until the broccoli florets are broken up into tiny pieces resembling rice, and then add riced broccoli to a large mixing bowl. Repeat this step in batches until all of the broccoli is pulsed. Wipe out food processor to use later on.
- Add 1 tablespoon of olive oil to a large skillet set over medium heat. Add broccoli rice and stir. Cover the skillet and cook for about 5 minutes, stirring until the broccoli has softened a bit. Remove the skillet from the heat.
- Add basil leaves, remaining 1/4 cup (4 tablespoons) olive oil, 2 tablespoons of Parmesan, nuts, lemon juice, garlic, salt, and pepper to the food processor and pulse until the basil and nuts are broken up into small pieces and the ingredients are combined.
- Fold the basil mixture and remaining 1/4 cup Parmesan into the sauteed broccoli rice. Season with additional salt, pepper, lemon juice, Parmesan, etc. to your taste.
LEMON PESTO RICE - ONION RINGS & THINGS
From onionringsandthings.com
4/5 (1)Total Time 30 minsCategory Side DishCalories 251 per serving
- Add rice and cook, stirring regularly, for about 2 to 3 minutes or until coated with oil and lightly browned.
- Add broth, lemon juice, lemon zest, and pesto sauce. Stir to combine. Season with salt to taste.
LEMON PESTO RICE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (4)Total Time 30 minsCategory Side DishCalories 299 per serving
PESTO RICE WITH CHICKEN, TOMATOES AND PINE NUTS - FOODLOVE.COM
From foodlove.com
Ratings 1Calories 426 per servingCategory Easy Dinner Ideas
- Toast the pine nuts in a dry skillet over medium heat. When they are fragrant and beginning to brown, remove them from the heat and set aside.
- Put the rice, pesto, lemon juice, lemon zest, salt and pepper in a mixing bowl, and stir to combine.
PESTO RICE IN UNDER 10 MINUTES (VEGAN) - CADRY'S KITCHEN
From cadryskitchen.com
Ratings 3Category Side DishCuisine Italian, VeganTotal Time 8 mins
- Put the fresh basil, cilantro, garlic, white miso paste, lemon juice, pine nuts, nutritional yeast flakes, extra virgin olive oil, and pinch of salt into a food processor. Process until evenly combined and broken down, stopping once to scrape down the sides.
- Spoon the pesto onto cooked, warm brown rice in a bowl. Stir the rice & pesto until it's evenly combined and equally coated on all of the grains. Taste for salt and add more if needed.
ONE-POT PESTO CHICKEN AND BROWN RICE - YUMMY TODDLER FOOD
From yummytoddlerfood.com
4.8/5 (4)Total Time 21 minsCategory DinnerCalories 404 per serving
- Warm the butter and oil over medium heat in a large skillet. Add vegetables, sprinkle with salt and stir to coat. Cook for 2 minutes, stirring often.
- Add chicken, spread into an even layer. Cook for 2 minutes, then flip over. Cook for an additional 2 minutes.
- Add the rice and chicken stock. Bring to a boil, then reduce to a low simmer. Cover and cook for 12-15 minutes, or until liquid is absorbed and rice is tender.
QUICK AND EASY PESTO BROCCOLI RICE - WHOLE FOOD BELLIES
From wholefoodbellies.com
5/5 (12)Category Side DishCuisine AnytimeCalories 42 per serving
- Add 1 tbsp olive oil to a large saucepan set over med heat. Add the broccoli rice and stir. Sauteé the broccoli rice for about 4 minutes until it has softened a bit. Remove the saucepan from the heat.
- Add the walnut pesto or pesto of choice a 1/4 cup at a time into the broccoli rice and give it all a good stir. Stop when you think enough pesto has been added (this will be a personal taste).
- Season with salt and pepper and more parmesan to taste. Add a squeeze of fresh lemon juice and serve.
PESTO RICE SALAD - THE BAKERMAMA
From thebakermama.com
- Prepare the pesto: combine the basil, pine nuts, garlic, parmesan cheese, lemon juice and salt in a food processor or blender and pulse until well combined. Add the olive oil and continue to pulse/blend, scraping down the sides as needed, until smooth. Season with more salt to taste.
- In a large mixing bowl, stir together the cooked rice and pesto until the rice is completely coated in the pesto. Add the cherry tomatoes, corn, goat cheese, and red onion. Gently stir to incorporate. Sprinkle the salad with the pine nuts and serve.
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PESTO FRIED RICE WITH VEGETABLES (VEGAN) - FROM MY BOWL
From frommybowl.com
5/5 (2)Category MainCuisine AmericanTotal Time 25 mins
PESTO BROWN RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (12)Total Time 5 minsCategory Side Dish, DinnerCalories 186 per serving
PESTO RICE - THIS WIFE COOKS™
From thiswifecooks.com
Ratings 3Category Side DishCuisine American, ItalianTotal Time 40 mins
PESTO RICE {EASY SIDE DISH!} - LEFTOVERS THEN BREAKFAST
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